 | | Directions | - Crisp and render pork belly in skillet over medium heat. Remove strips from skillet, drain on paper towel and reserve 1 tbsp of drippings in skillet.
- Add garlic, ginger, onions, peppers and carrots. Stir fry until crisp tender. Stir in snow peas, sugar snap peas.
- Remove contents of skillet to a large bowl. Mix teriyaki sauce and orange juice in skillet until desired consistency. Crumble pork belly strips and add to sauce. Return vegetables to skillet and mix just until evenly covered with sauce. Serve over warm rice and garnish with sesame seeds.
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| Ingredients | | - |  | Cook's Sliced Salt Pork Belly |
| - | | 1/3 orange juice |
| - | | 1/3 Korean Teriyaki Sauce |
| - | | 1/2 snow peas |
| - | | 1/2 baby carrots, cut in half lengthwise |
| - | | 1/2 green pepper, cut into 3/8 inch slices |
| - | | 1/2 red pepper, cut into 3/8 inch slices |
| - | | 1/2 onion |
| - | | crushed ginger |
| - | | crushed garlic |
| - | | 1 sesame seeds |
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